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Friday, February 27, 2015

Celiac disease in children nearly tripled in two decades as Roundup spraying increased over 300%

The missing link behind what causes gluten intolerance and celiac
disease, and why prevalence of these two autoimmune conditions has risen
dramatically over the past several decades seemingly without cause, may
have more to do with how conventional wheat is grown in the U.S. today
rather than what it contains naturally.

Like with the massive
rise in autism spectrum disorders, the scientific community is trying to
explain away the near-tripling of celiac cases over the past 20 years
as being a result of improved detection and diagnosis techniques. Many
people simply weren't aware that the condition existed back in the
1990s, some scientists claim, dismissing any other outside causes.

But
the evidence increasingly points to the chemicals applied to modern
wheat crops, primarily in the U.S., as a major driver behind this
epidemic of supposed gluten allergies. Monsanto's Roundup herbicide,
which contains glyphosate, is often applied to conventional wheat crops
at the end of their life cycle, leaving behind residues of the chemical
formula on the wheat consumed by millions.

This little-known process, which was recently brought to light by The Healthy Home Economist,
allows farmers to harvest wheat early and produces a slightly higher
yield. But the consequence is contaminated wheat, which ends up being
made into breads, cakes, crackers and other consumer products.

U.S.
Department of Agriculture (USDA) data from 2012, the latest available,
reveals that 61 percent of winter wheat, 97 percent of spring wheat, and
99 percent of durum wheat grown in the U.S. is treated with Roundup
just prior to harvest. This is up from 47 percent of winter wheat, 91
percent of spring wheat and 88 percent of durum wheat treated in 1998.

According to one U.S. wheat farmer, the application of Roundup to wheat
plants at over 30 percent kernel moisture results in the plants
actually abosrobing Roundup and distributing it into wheat kernels.
These kernels are later ground into wheat flour, which is then processed
and turned into various wheat-containing foods consumed by millions of
Americans.

"Consumers eating products made from wheat flour are
undoubtedly consuming minute amounts of Roundup," said wheat farmer
Keith Lewis, as quoted on the Wheat Belly blog, about this completely unlicensed practice.

Increase in Roundup use on wheat crops directly associated with rise in intestinal infection deaths

In a study published in the journal Interdisciplinary Toxicology,
Massachusetts Institute of Technology (MIT) researcher Stephanie Seneff
and her colleague Anthony Samsel plotted available data on celiac
diagnoses and glyphosate use on conventional wheat crops over the past
20-or-so years and concluded that both have risen correspondingly.

An
approximately threefold increase in Celiac diagnoses between 1990 and
2010 directly corresponds with a roughly 16-fold increase in glyphosate
use on wheat crops, as illustrated in the following graph:

"Celiac
disease is associated with imbalances in gut bacteria that can be fully
explained by the known effects of glyphosate on gut bacteria," explains
the study.

"Characteristics of celiac disease point to
impairment in many cytochrome P450 enzymes, which are involved with
detoxifying environmental toxins, activating vitamin D3, catabolizing
vitamin A, and maintaining bile acid production and sulfate supplies to
the gut."

So much more is revealed in this important study
clearly showing that wheat sprayed with Roundup, rather than gluten
intolerance, is what the world is likely witnessing today with the rise
in celiac cases. You can view the complete study on this here:

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